Preparation

Whisk ⅓ cup all-purpose flour, whole-wheat flour and the remaining 1 tablespoon sugar in a medium bowl. Cut in butter with a pastry cutter or a fork until the mixture resembles coarse meal. Sprinkle oil over the mixture and stir with a fork until evenly combined. Add 1 tablespoon water and stir until the dough just stays together when pressed with a fork; add up to 1 additional tablespoon of water if the dough seems too dry.

Line a work surface with parchment paper or a silicone baking mat, generously dust with flour and turn the dough out onto it. Form the dough into a small patty, dust the top with flour and roll into a rustic 10-inch circle, adding more flour if necessary to prevent sticking. Transfer the crust to a baking sheet with parchment paper or baking mat in place.

Lay the pear slices in decorative, overlapping circles on top of the crust, leaving a 1-inch border around the edge. Spoon any remaining pear juice over the slices. Pick up the edges of the crust using a spatula and fold over the pears. The crust will not meet in the center.

Bake the tart until lightly browned and bubbling, about 40 minutes. Cool for 10 minutes before serving.

Reviews 3

A simple but delicious homemade tart
What a tasty, simple recipe. My guests raved over this crust, which has very little butter! I added plums atop my pears in the center, and some crushed pecans, which toasted nicely. It's awesome with plain vanilla ice cream. Too awesome! I recommend using a chilled rolling pin to prevent the dough from sticking to it. But even if it sticks, just patch it together -- it IS a rustic tart!
Pros: Few ingredients required, very little added sugar or butter

September 03, 2012

By: EatingWell User

LOVED IT!!!!
Great dessert. I did not peel the pears and it still turned out great. I was bad and put vanilla ice cream on top. I could not stop eating so I froze it. Tastes even better when you re-heat.

October 06, 2009

By: EatingWell User

The crust on this tart is delightfully flaky, and the recipe is super easy. The tart can bake while you're eating dinner. I used ripe Asian pears from my friend's tree, and orange olive oil in place of the canola, but otherwise followed the recipe exactly; it was a big hit at dinner.